Request your bakery cut your loaf of bread horizontally. Mix together the first seven ingredients. Prepare five of slices of bread by trimming the crusts. Butter the slices of bread and spread with egg salad filling. Place an asparagus spear at the end of each slice of bread. Roll up tightly without squeezing. Wrap each roll in plastic wrap and refrigerate for about an hour. Remove from wrapping and trim both ends. Cut each slice of bread into 6 mini sandwiches. Yields 30 sandwiches.

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Tuna Salad Finger Sandwiches

2 Cans light tuna packed in water

2 Stalks celery finely sliced

1/3 Cup mayonnaise

2 Tbsp sweet relish

1 Tsp curry powder

1 Tsp lemon juice

Pinch pepper and salt

2 Loaves of bread

Butter

Look for two distinctly coloured loaves of bread at your favourite bakery. Mix together the first 8 ingredients. Butter 8 slices of one type of bread and spread on filling. Top with the second type of bread, pressing lightly. Wrap and refrigerate for about an hour. Trim off crusts and slice each sandwich lengthwise into 4 fingers. Yields 32 sandwiches.